Pull-Apart Coffee Cake
1 tblsp (1 package) active dry yeast (9 grams)
1/4 cup warm (110 degree) water (59 ml)
1/2 teaspoon (2.5 grams) salt
1/4 cup sugar (50 grams)
1/4 cup salad oil (59 ml)
3/4 cup warm (110º) milk (177.5 ml)
1 large egg
about 3 1/2 cups unbleached all-purpose flour (406 grams)
1/2 cup (1/4 lb) melted butter (113.5 grams)
Cinnamon-nut sugar (recipe follows)
Sprinkle yeast over warm water and let stand to soften, about 5 mins. Stir in salt, sugar, oil milk, and egg until blended. Stir in 3 1/4 cups of flour until smooth. Knead about 10 minutes, with a mixer or by hand, until smooth and elastic, adding flour as required to keep from sticking.
Divide dough into 3 equal portions, then cut each portion into 16 equal pieces. Shape into balls, roll in butter, then in cinnamon-nut sugar. Stagger balls, barely touching, in layers in greased 9- to 10-inch ring mold (angel food or bundt cake pan). Sprinkle with remaining nut sugar and drizzle with remaining butter.
Cover lightly with plastic wrap and let rise in a warm place util puffy, about 45 mins. or chill 16 to 18 hours. Bake at 350 degrees until well browned, 30 to 35 mins.
Let cool in pan on a rack for at least 20 mins. or up to 3 hours. Run a knife between cake and pan side and then turn out onto plate.
Stir together 3/4 cup sugar (150 grams), 1 teaspoon (2.6 grams) ground cinnamon, and 1/2 cup (55 grams) finely chopped walnuts.